New U.S. Dietary Guidelines Encourage Consumption of Quality Protein
The U.S. government recently released their new 2015 guidelines for healthy eating, and several approaches were discussed (see here).
In particular, consuming more quality proteins is emphasized, as well as reducing sugar consumption. So, what is quality protein? Eggs are singled out due to their superior amino acid balance and are loaded with essential nutrients. Long ago eggs were shunned due to a high cholesterol content and it was thought that too much cholesterol could lead to heart disease. However, emerging evidence has cast much doubt on this assumption – so much so that these new guidelines have removed any limits on cholesterol consumption.
In addition to eggs, seafood consumption is encouraged in the new government guidelines. Like eggs, seafood is full of nutrients essential for optimal health. Some types of fatty fish are rich in omega-3 fatty acids – vital for health and found at low levels in the diets of many people. Salmon is high in omega-3 fatty acids, regardless of how they are fed, as I’ve blogged about before.
In order to produce eggs and seafood, laying hens and farmed fish require properly-formulated diets with quality sources of protein. Production animals have specific amino acid requirements (amino acids make up protein) to maximize egg production (amount and size) and fish meat deposition during growth.
Extruded and pressed (ExPress®) soy meal has long been recognized as a high-quality source of amino acids. It has been used extensively around the world to feed all species of production animals – in an efficient manner.
Also new to the government guidelines this year are example diets – guidelines that are supposed to be easier to follow. One of them is vegetarian, and as with any diet that places restrictions on types of food that can be eaten, care and planning is required. Vegetarian diets tend to contain lower amounts of protein, so consuming ample amounts of quality plant protein is essential.
Protein from soybeans is an important component of vegetarian diets. Soy protein is similar in quality to some animal proteins.
Extrusion and pressing can be used to produce partly-deoiled soy flours. When partially substituted for grain flours, the resulting food products have a much higher protein content. In addition, soy flours can be extruded to produce textured soy protein, a meat replacer.
Contact us to learn more about producing quality proteins recommended by new U.S. guidelines for healthy eating.
